Spooky Spider Bundt cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 401.2
- Total Fat: 18.3 g
- Cholesterol: 103.4 mg
- Sodium: 524.9 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 1.9 g
- Protein: 6.9 g
View full nutritional breakdown of Spooky Spider Bundt cakes calories by ingredient
Introduction
A chocolate Bundt cake as the base. With Peanut butter icing to make the spider. A white chocolate spider web with be underneath the buntd cake. With candy corn fangs. A chocolate Bundt cake as the base. With Peanut butter icing to make the spider. A white chocolate spider web with be underneath the buntd cake. With candy corn fangs.Number of Servings: 12
Ingredients
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1 cup Butter, unsalted
48 tsp Granulated Sugar
24 tsp Baker's Corner Pure Light Brown Sugar
4 large Egg, fresh, whole, raw
2 cup Flour - Gold medal all purpose flour
.5 cup Flour - Gold medal all purpose flour
8 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
1 tsp Baking Soda
0.75 tsp Kosher Salt (by 65PLUS1)
8 oz Biscuit, plain or buttermilk
1 tsp Vanilla Extract
Tips
The Bundt cake is not gluten free, vegan, vegetarian, or nut free.
Directions
1.Preheat oven to 325°F. Spray 2 (6-well) mini Bundt pans or 12 mini-Bundt pans with baking spray with flour.
2. For cakes: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla and almond extract. Spoon batter into prepared pans, filling about two-thirds full.
3.Bake until a wooden pick inserted near center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
4.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GREENTEAM21.
2. For cakes: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla and almond extract. Spoon batter into prepared pans, filling about two-thirds full.
3.Bake until a wooden pick inserted near center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
4.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GREENTEAM21.
